Name: Springerle
Yield: Variable, depending on the size of the molds used
Ingredients: 1 teaspoon (5 g) salt; 1 pound 9 ounces (710 g) powdered sugar, sifted; ¼ cup (60 ml) whole milk, at room temperature; 1 teaspoon (5 ml) anise oil; 2 pounds 4 ounces (1 kg 25 g) cake flour; 6 eggs, at room temperature; 4 ounces (115 g) unsalted butter, at room temperature; ½ teaspoon (1.75 g) ammonium carbonate

Preparation info

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

If you do not share the old-country love of anise flavoring, substitute lemon oil or finely grated lemon zest. The baked cookies can be left plain to enjoy with coffee or tea (sometimes they get so hard they need a little dunking first), or they can be painted and used as ornaments. For ornaments, use a small, plain pastry tip to make a hole for a ribbon before baking; thread ribbon through the hole after decorating.

Springerle molds can be used to press designs into rolled marzipan